Modulation of yeast-derived volatile aromas by oleic acid and sterols

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dc.contributor.authorFairbairn, S.en_ZA
dc.contributor.authorFerreira, A. C. Silvaen_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.date.accessioned2019-07-30T10:39:43Z
dc.date.available2019-07-30T10:39:43Z
dc.date.issued2019
dc.descriptionCITATION: Fairbairn, S., Ferreira, A. C. S. & Bauer, F. F. 2019. Modulation of yeast-derived volatile aromas by oleic acid and sterols. South African Journal of Enology and Viticulture, 40(2), doi:10.21548/40-2-3264.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractUnsaturated fatty acids and sterols are essential constituents of the yeast plasma membrane. Recently, their contribution to modulating the production of yeast-derived volatile compounds has received significant attention. The objective of this study was to determine how sterol and lipid supplementation, including ergosterol, plant sterols or oleic acid, differentially influenced yeast growth as well as the production of fermentative aromas when added individually or in combinations. Oleic acid significantly altered the volatile profiles produced and lowered yeast growth. Generally, phytosterol (β-sitosterol) and ergosterol supplementation resulted in similar responses regarding the production of aromas, however, they differed in the magnitude of the response in the case of medium chain fatty acids and acetate esters synthesis. The combinations of sterols with oleic acid resulted in a response more closely associated with the oleic acid control treatment, showing lower levels of acetate ester production.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/3264
dc.description.versionPublisher's version
dc.format.extent11 pages
dc.identifier.citationFairbairn, S., Ferreira, A. C. S. & Bauer, F. F. 2019. Modulation of yeast-derived volatile aromas by oleic acid and sterols. South African Journal of Enology and Viticulture, 40(2), doi:10.21548/40-2-3264
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/40-2-3264
dc.identifier.urihttp://hdl.handle.net/10019.1/106328
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticulture
dc.rights.holderSouth African Society for Enology and Viticulture
dc.subjectOleic aciden_ZA
dc.subjectErgosterolen_ZA
dc.subjectSterolsen_ZA
dc.subjectUnsaturated fatty acidsen_ZA
dc.subjectYeasten_ZA
dc.titleModulation of yeast-derived volatile aromas by oleic acid and sterolsen_ZA
dc.typeArticleen_ZA
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